I used to hate anything flavoured with pumpkin. Oh, how times have changed! There is nothing better than the smell of cinnamon, nutmeg and pumpkin. I’ve been busy making a lot of different things with pumpkin lately. I’ve made pumpkin cupcakes, pumpkin soup, pumpkin lasagna (don’t knock it until you’ve tried it!) and this pumpkin honey walnut bread. The bread was extremely moist and had a lot of flavour. It was fantastic warmed up with a little bit of butter. I also made a homemade vanilla pear butter spread to go on top that was really delicious.
- Canola oil cooking spray
- 1 1/2 cups whole wheat pastry flour
- 1/4 cup oat bran or wheat germ
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons cane sugar (I used brown sugar)
- 1/3 cup canola or sunflower oil
- 1/3 cup honey
- 1/3 cup milk
- 1 1/4 cups fresh or canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- Preheat oven to 350°F. Grease an 8-inch loaf pan with canola oil cooking spray and set aside.
- In a large bowl, whisk together flour, oat bran, pumpkin pie spice, baking powder, baking soda and salt. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla. Add this mixture to flour mixture and stir until just combined. Fold in walnuts.
- Pour batter into prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.
Source: Whole Foods Newsletter (October 2010)